Description
This moist chocolate cake with chocolate frosting is rich, fluffy, and full of deep cocoa flavor. Perfect for birthdays, holidays, or any chocolate craving.
Ingredients
For the Cake:
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Frosting:
1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup unsweetened cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup heavy cream (plus more if needed for texture)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat with a mixer until smooth and combined.
Stir in boiling water carefully. Batter will be thin.
Divide batter between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the frosting: Beat softened butter until creamy. Add powdered sugar, cocoa powder, salt, vanilla, and heavy cream. Beat until light and fluffy, adding more cream if needed for a spreadable texture.
Frost the cooled cakes, stacking into layers if desired. Slice and enjoy!
Notes
Cake layers can be made a day in advance and wrapped tightly before frosting.
For an extra-moist result, brush cake layers with simple syrup before frosting.
You can substitute hot coffee for boiling water to intensify the chocolate flavor.
Store frosted cake at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
